….. spicy but not hot, a true winner!
Challenge was the time of year. As the first 10 day for sausage made of red meat are critical if you have no curing camber, in regards of temperature and humidity I bypassed the problem by pre curing the Pork back and Pork belly, the smoked Lardo (Speck) was provided by my local butcher.
After 8 days of meat curing and two days of resting, it came down to simply chopping the meat and spicing it with Malabar pepper, pimento de la vera and some fennel and red vine. Since the meat was pre-cured, adding anymore salt or insta cure wasn’t necessary, what gave the sausage a milder overall taste.
Pre cured Pork back, if hung in the smoker for 2 runs of cold smoking you would receive a nice and tender ham, same with the pre-cured belly. The Lardo was "from the shelf", cured and smoked by my butcher and ready for use.
